Shelly's Recipe

CHICKEN LASAGNA

Category: Pasta - Baked

3 lbs boneless, skinless chicken breasts, split and cut into bite size pieces
3 tbsp olive oil
1/2 cup butter
1/3 cup flour
4 cups milk
1 tsp salt
1/2 tsp ground white pepper
1/2 cup crumbed stilton cheese or bleu cheese
2 tbsp dry white wine
8 oz each grated Muenster, Provolone and white cheddar cheeses
1 lb lasagna noodles, cooked al dente, drained
3 large ripe tomatoes, peeled, seeded and chopped
2 tsp dry basil
1/2 lb mushrooms thinly sliced

Preheat oven to 350. Lightly butter a 13x9 inch baking pan. Saute small batches of chicken in olive oil until done, about 5 minutes. Remove and set aside each batch.

Melt butter in a saucepan over low heat. Add flour, cooking and stirring about 3 minutes. Whisk in milk and continue to cook and stir for 8-10 minutes or until smooth and thickened. Remove sauce form heat; add salt, pepper, stilton cheese and white wine; stirring until cheese has melted. Set aside

Combine the grated cheeses and set aside.

To assemble: Spread an even layer of sauce in the dish. Top with 1/3 noodles, 1/3 sauce and half of each of the following: tomatoes, basil, mushrooms and chicken. Top with1/3 cheese mixture, noodles, sauce and cheese mixture. Bake in for 50-60 minutes or until hot and bubbly. Let stand 10 minutes before serving.

NOTE: May be prepared in advance. Cover well; refrigerate and freeze and bake later.